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Omelette Norvégienne à la poire et caramel
Une omelette norvégienne festive associant une génoise moelleuse, un sorbet poire, une glace caramel, un sirop au rhum et une meringue italienne croustillante. Idéale pour Noël, le réveillon ou toute occasion spéciale.
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Cost Breakdown
Critical Success Points
- • Cuisson de la génoise (doit être moelleuse et non sèche)
- • Refroidissement complet du sirop avant d’ajouter le rhum
- • Ramollir correctement le sorbet poire et la glace caramel sans les faire fondre
- • Congélation suffisante avant le démoulage
- • Atteindre exactement 121 °C pour le sirop de meringue italienne
- • Incorporer le sirop chaud aux blancs sans les cuire
Safety Warnings
- • Le sirop pour la meringue atteint 121 °C : manipuler avec précaution pour éviter les brûlures.
- • Utiliser des gants de cuisine lors du démoulage du moule chaud.
- • Faire attention au couteau tranchant lors de la découpe de la génoise.
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